Chocolate Nut Brownie (巧克力坚果布朗尼)

Some interesting fact about brownie (being a noob, I have always thought that brownie is a type of cake):

  • Brownies are often described as having chewy or cookie-like consistencies and bake very flat and dense with a crackled top (Proflowers).
  • Brownies are an example of a batter-type bar cookie (dolphin cookies and cake).
  • Albeit the facts that brownie is basically cake-like and baked in a cake pan, brownies are considered as bar cookies rather than a cake (Chocolate University Online).

 

Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, Sep 2006).

Prep: 15 min   Bake: 25 min   Serves: 4

Ingredients:

  1. 90g semi-sweet chocolate, chopped
  2. 4 tbsp canola oil
  3. 2 eggs
  4. 90g sugar
  5. 1 tsp vanilla essence
  6. 1/8 tsp salt
  7. 55g plain flour, sift
  8. ½ tsp baking powder, sift
  9. 1/8 tsp baking soda, sift
  10. 60g nuts, chopped coarsely

Method:

  1. Preheat oven at 160°C. Grease lightly a 20 x 20 cm baking pan.
  2. Sift 55g plain flour, ½ tsp baking powder and 1/8 tsp baking soda together into a bowl.
  3. Melt 90g chocolate by stirring in a bowl over a pot of hot boiling water. Cool slightly.
  4. Slowly whisk 4 tbsp canola oil into chocolate, mix well.
  5. In another bowl, beat 2 eggs, 90g sugar, 1 tsp vanilla essence and 1/8 tsp salt together.
  6. Stir the melted chocolate into the egg mixture, followed by sifted flour, until lump-free.
  7. Add nuts, reserving 1 tbsp. Pour mixture into pan. Sprinkle remaining nuts over.
  8. Bake for 25 min.
  9. Allow the brownie to cool down before cutting and serve.

Note:

  1. The heat from each oven can differ slightly, please adjust the baking timing accordingly.
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